Description
Delight in these Blueberry Coffee Cake Cookies, a perfect blend of soft cookie dough bursting with fresh blueberries and swirls of homemade blueberry jam, topped with a buttery brown sugar streusel and finished with a sweet vanilla glaze. These cookies bring the comforting flavors of coffee cake into a handheld treat, ideal for breakfast or an indulgent snack.
Ingredients
Scale
Blueberry Jam
- 6 oz (170 g) fresh blueberries
- 2 tbsp (25 g) granulated white sugar
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 3/4 tsp cornstarch
Brown Sugar Streusel
- 1/2 cup (112 g) unsalted butter, softened
- 1 cup (220 g) packed brown sugar
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 1/4 tsp salt
Blueberry Cookies
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (224 g) unsalted butter, softened
- 1 1/4 cups (250 g) granulated white sugar
- 1 large egg, at room temperature
- 1 tbsp vanilla extract
- 8 oz (226 g) fresh blueberries
- Prepared blueberry jam (from above)
Icing
- 1 cup (130 g) powdered sugar
- 3–5 tsp whole milk
Instructions
- Prepare the Blueberry Jam: Add blueberries, granulated sugar, lemon juice, vanilla, and cornstarch to a small pot. Cook over medium-low heat for 25-30 minutes until the mixture thickens and reduces to about 1/4 cup. Around 8 minutes in, gently mash some berries with the back of a wooden spoon. Stir frequently towards the end to prevent sticking. Transfer to a small bowl, cover with plastic wrap, and allow to cool completely.
- Make the Brown Sugar Streusel: In a medium bowl, beat softened butter and brown sugar with an electric mixer on high until combined. Add flour and salt, mixing until the texture resembles large crumbs. Chill the streusel in the refrigerator for 30 minutes while preparing the dough.
- Prepare the Cookie Dough: Preheat the oven to 350 ℉ (175 ℃) and line two baking sheets with parchment paper. In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, cream softened butter and granulated sugar with an electric mixer on high speed until fluffy, about 2 minutes. Add egg and vanilla, mixing on medium speed until pale and fluffy, 1-2 minutes. Gradually mix in dry ingredients on low speed until just combined, scraping the bowl as needed.
- Incorporate Blueberries and Jam: Push dough to the sides of the bowl to create space in the center. Add fresh blueberries and gently fold them in using a rubber spatula. Create small holes in the dough and add half the blueberry jam into them. Gently fold the dough to incorporate jam without fully mixing. Flatten the dough, make holes again, add the remaining jam, and fold gently once more, maintaining jam pockets.
- Shape and Top Cookies: Using a 2-tablespoon cookie scoop, portion the dough onto prepared sheets. Use a tablespoon to create an indent in each dough mound. Measure a heaping tablespoon of streusel topping, flip it onto each cookie, and gently press to adhere. Reapply any stray streusel pieces on top as needed.
- Bake and Shape Cookies: Bake cookies for 12 minutes, then remove from oven. Quickly press a slightly larger circular cookie cutter or glass around each cookie to shape and thicken them from spreading. Return cookies to oven and bake an additional 2 minutes.
- Cool Cookies: Let the cookies cool on the baking sheet for at least 10 minutes to firm up as they continue to bake from residual heat. Afterward, transfer cookies to a rack to cool completely.
- Prepare and Drizzle Icing: While cookies cool, mix powdered sugar with 3 teaspoons of milk, adding more milk as needed to achieve a pourable but not runny consistency. Once cookies are fully cooled, drizzle the icing over each cookie and enjoy.
Notes
- Ensure the blueberry jam is completely cooled before folding into the cookie dough to prevent melting the dough.
- Pressing the cookies with a cookie cutter after initial baking helps maintain a perfect round shape and thick texture.
- Allow sufficient cooling time on the baking sheet to help cookies set properly before transferring to a cooling rack.
- Adjust milk quantity in the icing to achieve your preferred consistency for drizzling.
- Fresh blueberries provide the best texture and flavor; frozen can be used but may add extra moisture.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: blueberry coffee cake cookies, blueberry jam cookies, coffee cake cookies, streusel cookies, soft blueberry cookies, vanilla glaze cookies
